Sichuan Crescent Dumplings in Seaweed Broth

Cooking The Books
This recipe is a turning point for me.  Up until now I had always made my own dumpling skins, I thought I was trying to make my dumplings the best I could but, as Meemalee pointed out, I think it was just machismo – or possibly masochism.  Now I’ve bought a pack and enjoyed the greatly reduced preparation time and the result I will be macho no more.  If pre-made skins fit the job then pre-made skins it shall be
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